No Pics It Didn't Happen

Sorry Doc. I am betting that it won't happen again.

I always start my stir-fry with a tablespoon or two of oil, when it is hot I add several cloves of smashed garlic and several slices of fresh ginger. Allow that to cook on high heat for several minutes. Then I remove the garlic and ginger. Set the garlic aside and trash the ginger. Now I do my stir-fry and along the way I might add some soy sauce, oyster sauce, white cooking wine and return the smashed garlic to the wok. While this is cooking I make a slurry of water and corn starch. When the stir-fry is almost finished, push all of the ingredients aside exposing a puddle of the juices in the center of the wok bottom. Slowly add the slurry to the simmering juices to thicken them into a beautiful and tasty clear sauce. Cook one or two more minutes and serve. This way you turn that watery stew into an attractive thick sauce.